I recently decided I wanted to play Martha Stewart and fix a great lunch for a well deserving friend. That recipe will come later. Then I decided to pull an Emeril and “Kick it up a notch!”
I wanted to make dessert and since we both try to eat healthy I couldn’t think of anything. So, another friend suggested fruit and cheese kabobs. Bingo! I made them. We ate them. We loved them.
When making the dip, I decided to add an extra touch. I tossed in some Dark Chocolate Balsamic from Devo Olive Oil = Heaven!
P.S. I thought I was going to have to take the spoon away because she wouldn’t stop eating the dip.
Here is the recipe for fruit and cheese kabobs. Feel free to add whatever fruit you like. I went with Strawberries and Pineapples because I’m cheap and they were on sale. I hope you enjoy them as much as we did.
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Fruit and Cheese Kabobs
Ingredients:
- 1 pint fresh strawberries, halved
- 1-1/2 cups fresh pineapple chunks
- 1 package Monterey cheddar cheese cubes
- 1 cup vanilla yogurt
- 1/2 cup sour cream
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1 tablespoon Devo Dark Chocolate Balsamic
- Approximately 12 wooden skewers
Directions:
- On wooden skewers, alternately thread the strawberries, pineapples and cheese cubes.
- For dip, in a small bowl, combine the yogurt, sour cream, honey, cinnamon and balsamic.
- Serve immediately or refrigerate.
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What other fruits would you suggest? Different cheeses perhaps? I would love your ideas. Comment below…